Who doesn’t love a tray overloaded with ripe, juicy summer fruit? Somehow, the cool sweetness and freshness of the fruit really is something we really look forward to! This firework fruit tray with yogurt dip makes a platter big enough to satisfy the fruit cravings of a crowd and provide a healthy option for those who are cutting back on their dessert. The kids we know would gobble up the watermelon and strawberries, and the fresh cherries are a hit in our family. The yogurt dip was drizzled with leftover cherry syrup from a cherry pie that we made to add some festive color and a luxurious touch. For the cherry syrup recipe, please refer to this cherry pie recipe from Oregon Fruit Products. We encourage you to try this fruit tray for your July 4th celebration, like we did.
An explosion of fresh, juicy fruit with a creamy Greek yogurt dip and a patriotic twist.
Ingredients for the Fruit Tray
- 3 pints fresh strawberries
- 4 cups cubed seedless watermelon, chilled
- 1 lb sweet cherries
- 2-3 firm but ripe bananas
- 3 medium-sized red apples
- 3 pints fresh blueberries
- 1 lb black grapes
- 1 1/2 cup Greek yogurt (depending upon your dip bowl)
- 1 Tbsp. dark sweet cherry syrup
Ingredients for the Dark Sweet Cherry Syrup
- 1/4-1/2 cup sugar
- 3 Tbsp. cornstarch
- 3/4 cup juice from a can of dark sweet cherries
This syrup recipe is from Oregon Fruit Products.
- Rinse and hull the strawberries and cut them in half lengthwise.
- Rinse the cherries and blueberries and pick out any bad ones.
- Rinse the black grapes and snip the stems so the grapes are in personal-sized bunches.
- Core and thinly slice the apples and submerge them in a large bowl filled with cold water and lemon juice to keep them from browning.
- Spoon the Greek yogurt into your dip bowl until full. Drizzle the cherry syrup over the top in a star shape and draw a toothpick or knife tip through it to create a feathered effect. Chill until ready to use.
- Just before assembling your tray, slice your bananas in coins and place in a bowl of cold water and lemon juice. Don’t let them sit more than just a few minutes in the water, or they will get soggy.
- To assemble, place the dip bowl in the center of an 18-inch circular platter. Arrange the fruit in sections around it as in the photo. Save some blueberries to fill in the gaps around the dip bowl.
- Serve immediately for maximum freshness, or chill until ready to use.
To keep your bananas and apples from turning brown, submerge them in a bowl of cold water with 2-3 tablespoons of lemon juice mixed in. Don’t let the bananas sit too long in the water, as they will get soggy!